Roasted Butternut Squash with Smoked Paprika from La Vera and Spiced Chickpea Hummus

• 1 kg butternut squash or pumpkin, peeled and seeded, in 2-3 cm cubes
• 4 tablespoons extra virgin olive oil
• 1 teaspoon sweet smoked paprika from La Vera
• 1/2 teaspoon hot smoked paprika from La Vera (optional)
• 1/2 teaspoon ground cumin
• 1/4 teaspoon grated nutmeg
• 1/4 teaspoon ground cinnamon
• 1 teaspoon fine salt
• 1/2 teaspoon freshly ground black pepper
• 400g cooked chickpeas (from a can, drained and rinsed)
• 2 tablespoons tahini (sesame paste)
• 1 clove small garlic clove
• 60ml freshly squeezed lemon juice
• 60ml cold water (or more, depending on desired texture)
• For serving: an extra drizzle of extra virgin olive oil, chopped fresh cilantro, toasted sesame seeds

👨‍🍳 Step-by-step instructions

1. 1

   Preheat the oven to 200°C with top and bottom heat. In a large bowl, mix the squash cubes with 2 tablespoons of olive oil, sweet smoked paprika, hot smoked paprika (if using), cumin, nutmeg, cinnamon, salt, and black pepper. Make sure all the pieces are well coated. Spread them out in a single layer on a baking sheet lined with parchment paper.

2. 2

   Roast the squash for about 30-35 minutes, or until it's tender inside and lightly caramelized and golden brown on the edges. Halfway through cooking (about 15 minutes), stir the pieces to ensure they brown evenly. We want the natural sugars in the squash to caramelize and form a delicious exterior crust.

3. 3

   While the squash is roasting, prepare the hummus. In a food processor or blender, combine the drained chickpeas, tahini, garlic clove, lemon juice, and 2 tablespoons of olive oil. Blend until smooth. Gradually add the cold water until you reach the desired consistency: creamy but not liquid. Taste and adjust the salt if necessary.

4. 4

   To serve, spread a good layer of spiced hummus on the bottom of each plate or in a large serving dish. Place the roasted squash cubes on top, creating a sort of mountain. Finish with a drizzle of extra virgin olive oil, some chopped fresh cilantro, and a few toasted sesame seeds for an extra touch of flavor and texture. Enjoy!

💡 Chef's tip

For a spectacularly smooth hummus, my trick is to peel the chickpeas. Yes, it's a bit of a hassle, but the skin is the culprit behind that sometimes grainy texture. If you don't have time, a touch of baking soda in the soaking water for dried chickpeas, or even boiling them for 10 minutes with a pinch of baking soda if using canned chickpeas, will soften them and make them easier to blend. The baking soda increases the pH of the water, dissolving the pectins in the skin.